@jeremy: "We got through the first week and are finally getting to fix the kitchen 
up into a working space by reorganizing and cleaning out the clutter.
We didn't have one return all week, or a even a complaint, despite a 
waitress leaving for vacation trying to bone us on yelp by recommending 
all the things I was dropping from the menu.
We only have 10 tables and on Saturday night we had two no-show table 
reservations and we still did $1,900. This week the goal is $2,000 for 
Friday and $2,250 for Saturday. It might be helped by the specials 
coming on line, like monkfish with forbidden rice and a saffron butter 
sauce, and fresh deep diver scallops, dressed with pesto and served on a 
bed of spinach topped with a macadamia nut patty.
This afternoon I am going to sit out in the herb garden behind the 
restaurant and as we are closed this evening, I am going to watch the 
kitchen staff slaving away at cleaning, with a tall glass of iced tea in 
one hand and my last Cohiba maduro in the other."
    @jeremy: "<quote>
We clean every night after service and then once a week empty every 
cupboard and drawer, pull out appliances and even mop the ceiling. Then 
come the little things like windows, table and chair legs at the bottom, 
checking for gum, scrubbing the exterior decking, policing cigarette 
butts from the front garden and sterilizing all door edges , handles and 
anywhere people might occasionally touch.
The kitchen staff are in shock at how good the place looks as some 
cupboards had not been emptied in three years.
JJ"
    @nsvmiami: "<quote>
Considering the economy it sounds like you had a great week. Well done.
The restaurant business gets so slow down here in a normal summer that a 
bunch of the better places got together and put on a promotion called 
Miami Spice, maybe something similar in your area could boost traffic.
<url>"
    @jeremy: "<quote>
I am happy without any other promos than my radio program and we are 
already booked pretty fully for Friday an Saturday and Thursday is not 
looking too slow either. Going to farmer's market produce and local 
organically raised meats is very expensive, but it packs the people in.
That gives me time on Tuesday and Wednesday when we do enough business 
to train in new recipes and cover the light bill.
	I think we have something similar going on in Houston, but I cannot 
reduce my prices to the level they expect and I have too few seats 
available anyway.
JJ"
    @kcollienospam820: "JJ-
Any chance I might be able to visit as a kitchen "lurker" on one of your 
slower evenings? I'd love to just observe the real workings of a kitchen 
crew etc.
Contact me via email or on my phone (think you have that probably).
Kevin C.
"JJ" <email_address> wrote in message 
news:kXWfm.521731$<email_address>
<quote>"
    @jeremy: "<quote>
Email me at the chef at single mans kitchen dot com address. Include a 
phone number. Tuesdays and Wednesdays are quiet enough.
JJ"
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